Fancy-shmancy restaurants serve fancy-shmancy cocktails full of ingredients you’ve never heard of, so that you will pay too much to get drunk on something gross and then, because you’re drunk, buy more and more expensive food and wine than you planned to and then, the next morning, wake up gout-y, dehydrated, and poor, wondering where it all went wrong. Don’t worry, the Times is on it:
a restaurant is way more likely to hand you a not-good drink than a bar that prides itself on cocktail conjuring. … restaurants have come to depend on these [cocktail] lists for extra revenue, which comes in two forms: the margin on the cocktails, and the extra cash that first drink of the evening may pry loose from a customer’s money clip.
“It’s an unspoken truth in the business,” said Eben Freeman, who used to superintend the bars operated by Mr. White’s Altamarea Group and recently moved to a similar job with AvroKo. “You’re hoping to get a cocktail sale in before they settle down with the wine list. The dark side is that they will drink the cocktail faster” than a glass of wine, he continued. “And it will affect their decision-making, and might cause them to get the steak for two. Or the more expensive bottle of wine.”
The only way to escape this endless, torturous loop is to stare down your server and decline the cocktail menu altogether. Stand strong, America! Only you can prevent Atomic Fireballs.